Add an extra punch of flavor and style ….
Red Velvet Cake & Cupcakes
Red Velvet Bakery Emulsion Kick up your favorite red velvet recipe, or even a boxed devil’s food mix, with a dash of Red Velvet Bakery Emulsion for irresistible fla- vor and lush red color. For each 8 or 9 inch cake or 12 cupcakes, mix 1 tablespoon to batter and blend well. 4 oz. bottle. # LARV $7.00
Champage Cupcakes Natural Champagne Extract
Because champagne is not a pantry staple! This amazing extract adds the elegant flavor of champagne to your cakes & cookies. Try replacing vanilla extract with champagne for a slightly more adult taste in cakes and icing. 4 oz. bottle. # ONCE
$22.00
Silver Foil Muffin Cups, 32/pkg # 71000MFFM1 $3.85
4mm Edible Silver Dragees, 2 oz. # 5300SLLG1
$9.00
Dark Chocolate Sugar Cookies
Valrhona Cocoa Powder Valrhona chocolate is the preferred chocolate of culinary professionals as well as our favorite. This pure unsweetened cocoa powder is Dutched (processed with alkali) from solid cocoa beans. It has a very pure and intense, rich cocoa taste, with a very warm red ma- hogany color. 8.8 oz. package. # HCB10308 $14.95
Old Fashioned Pound Cake Pure Rum Extract
Difficult to find in grocery stores, this rum flavor is the secret ingredient for our old fashioned pound cake recipe. It adds the complexity and nuance of pure, fresh flavor without the bitter aftertaste of artificial additives. 4 oz. bottle.
# ONRF $10.50
Heritage Bundt Cake Pan $38.00
Nordicware. Size: 10.12” x 3.75”. # 5100NWHBP
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